The Culinary Institute of America (CIA)

Cake Decorating

The Culinary Institute of America (CIA)

Baking for Special Diets

Richard J. Coppedge y The Culinary Institute of America (CIA)

In the Hands of a Baker

The Culinary Institute of America (CIA)

In the Hands of a Chef: The Professional Chef's Guide to...

The Culinary Institute of America (CIA)

Modern Batch Cookery

The Culinary Institute of America (CIA)

Garde Manger: The Art and Craft of the Cold Kitchen

The Culinary Institute of America (CIA)

Worlds of Flavor

The Culinary Institute of America (CIA)

Creating Your Culinary Career

The Culinary Institute of America (CIA) y Ronald Hayes

Chocolates and Confections: Formula, Theory, and Technique...

Peter P. Greweling y The Culinary Institute of America (CIA)

Modern Buffet Presentation

Carol Murphy Clyne, Vincent Clyne, et al.

Techniques of Healthy Cooking

The Culinary Institute of America (CIA)

Culinary Math

Linda Blocker, Julia Hill, et al.

Remarkable Service

The Culinary Institute of America (CIA)

Exploring Wine

Steven Kolpan, Brian H. Smith, et al.

Street Foods

Hinnerk von Bargen y The Culinary Institute of America (CIA)

Study Guide to accompany The Professional Chef, 9e

The Culinary Institute of America (CIA)

Professional Bread Baking

The Culinary Institute of America (CIA), Lee Ann Adams, et al.

Catering: A Guide to Managing a Successful Business Operation

Bruce Mattel y The Culinary Institute of America (CIA)

Vegetables

The Culinary Institute of America (CIA)

Frozen Desserts

Francisco J. Migoya y The Culinary Institute of America (CIA)

Math for the Professional Kitchen

The Culinary Institute of America (CIA), Laura Dreesen, et al.